What do you mean when you say beans and rice
August 26, 2022 4:09 AM Subscribe
Growing up, my family never ever cooked anything resembling this magical "beans and rice" concept I hear so much about on the internets. However I've never really understood what it ACTUALLY is. I'm vegetarian, so it sounds like it would be a dinner winner... Please tell me your favourite beans and rice recipes!
Nothing is too basic (or too fancy) to be shared here... I want to hear them all! Honestly it wasn't until my 30s I realised my family of origin's food choices were uhh a little different to everyone else's — whether through culture or lack of education. So I really don't know what people are taking about when they say beans and rice!
Please help me learn and get to try delicious things.
Nothing is too basic (or too fancy) to be shared here... I want to hear them all! Honestly it wasn't until my 30s I realised my family of origin's food choices were uhh a little different to everyone else's — whether through culture or lack of education. So I really don't know what people are taking about when they say beans and rice!
Please help me learn and get to try delicious things.
I'm sure lots of others will have proper recipes, but here's the lazy version: Leftover takeout rice, can of beans (your choice, but black, kidney, or pinto all work great), lots of cheese --> microwave until melty.
Level up by adding any of the following: hot sauce, leftover veggies, can of veggies, frozen veggies (corn is the classic), chipotle or other flavored beans, shredded rotisserie chicken, etc..
posted by Mournful Bagel Song at 4:27 AM on August 26, 2022 [11 favorites]
Level up by adding any of the following: hot sauce, leftover veggies, can of veggies, frozen veggies (corn is the classic), chipotle or other flavored beans, shredded rotisserie chicken, etc..
posted by Mournful Bagel Song at 4:27 AM on August 26, 2022 [11 favorites]
When I make collards, I reserve all the cooking liquid (aka pot liquor) and use it as the liquid to cook long grain rice. Then I pop a drained can of butter beans in there, add some more seasoning, mix it up and heat the beans through. The rice on the bottom gets a little crispy if I do it just right. Usually my collards have some kind of meat in them for flavor, like a ham hock or bacon or some sausage, but if I’m doing vegetarian collards I typically put in a lot of caramelized onion, tomato paste, and more complex seasonings, all of which also transfers to the rice and beans. If I don’t have enough pot liquor I extend it out with extra stock and sometimes whatever wine or cognac needs using up. Of course I serve this alongside the greens, but also for leftovers I’ll just mix it all together and sometimes I do that preemptively. If I saved the pot liquor and have already eaten the greens with another thing, I like to have the rice and beans with a seasonal vegetable like roasted eggplant in summer or delicata squash in autumn. I tried using red kidney beans or black eyed peas a couple times but it’s never as tasty to me as butter beans.
posted by Mizu at 4:35 AM on August 26, 2022 [18 favorites]
posted by Mizu at 4:35 AM on August 26, 2022 [18 favorites]
This is how we do it in my house:
Sauté in some olive oil:
Onion
Garlic
Bell pepper
Add:
Salt/pepper
Paprika
Cayenne
Chili flakes
Cumin
Coriander (the spice, not cilantro)
A big glob of sofrito
Add a can or two of beans - red or black pinto or even pink but not white. (You can also use dried beans but then you have to simmer for a couple hours.
Add enough water so the beans aren’t sticking to the bottom of the pot. Stir every once in a while.
With canned beans this is potentially ready as soon as the beans are heated through but there isn’t really a danger to letting it cook longer.
With dried beans this is ready when the beans are tender.
Serve over rice with all the aforementioned fixings (cheese, sour cream, salsa, hot sauce etc)
posted by fancyoats at 4:40 AM on August 26, 2022 [3 favorites]
Sauté in some olive oil:
Onion
Garlic
Bell pepper
Add:
Salt/pepper
Paprika
Cayenne
Chili flakes
Cumin
Coriander (the spice, not cilantro)
A big glob of sofrito
Add a can or two of beans - red or black pinto or even pink but not white. (You can also use dried beans but then you have to simmer for a couple hours.
Add enough water so the beans aren’t sticking to the bottom of the pot. Stir every once in a while.
With canned beans this is potentially ready as soon as the beans are heated through but there isn’t really a danger to letting it cook longer.
With dried beans this is ready when the beans are tender.
Serve over rice with all the aforementioned fixings (cheese, sour cream, salsa, hot sauce etc)
posted by fancyoats at 4:40 AM on August 26, 2022 [3 favorites]
Cuban black beans and rice (with veg stock instead of chicken) is my go-to.
Sometimes I use a combination of Mexican flavors instead, like ground chipotles in adobo, cumin, coriander.
I also love Spain on a Fork's Spanish-style pinto beans and rice.
Rajma is a classic North Indian dish with red kidney beans and rice.
Ful medames takes on many forms. I don't believe it's typically served with rice (apologies if I'm mistaken) but I imagine that it would go well with long-grain rice.
Then there are many versions of beans in rice. Two that come to mind are Korean japgokbap and Japanese zakkokumai.
If you're willing to consider lentils instead of beans, that opens up a whole new world!
I grew up with the very comforting combination of toor dal and rice.
There is also khichdi (Indian porridge of lentils and rice), often served alongside kadhi, a savory yogurt soup.
And there is, of course, mujadara - caramelized onions with lentils and rice.
posted by aquamvidam at 4:48 AM on August 26, 2022 [4 favorites]
Sometimes I use a combination of Mexican flavors instead, like ground chipotles in adobo, cumin, coriander.
I also love Spain on a Fork's Spanish-style pinto beans and rice.
Rajma is a classic North Indian dish with red kidney beans and rice.
Ful medames takes on many forms. I don't believe it's typically served with rice (apologies if I'm mistaken) but I imagine that it would go well with long-grain rice.
Then there are many versions of beans in rice. Two that come to mind are Korean japgokbap and Japanese zakkokumai.
If you're willing to consider lentils instead of beans, that opens up a whole new world!
I grew up with the very comforting combination of toor dal and rice.
There is also khichdi (Indian porridge of lentils and rice), often served alongside kadhi, a savory yogurt soup.
And there is, of course, mujadara - caramelized onions with lentils and rice.
posted by aquamvidam at 4:48 AM on August 26, 2022 [4 favorites]
In our house it's black eyed peas and rice. The process is as follows:
In a large-ish pot, saute diced onion, celery, and bell pepper (green is preferred but any color is great; also def throw in a chopped datil or habanero here too if you want some heat) in butter until soft and just beginning to take on color. Add 2-3 cans of drained, rinsed black eyed peas, and enough water to cover the peas (more if you want extra pot liquor). Add a healthy shake or two of creole seasoning (we prefer Konriko) and a little bit of Better than Bouillon Vegetarian No Chicken Base, and simmer until the rice is done. Before serving and once off heat, stir in a knob of butter if you're feeling like it, and a handful of chopped celery leaves. It's so dang good, I could truly eat it every week and never get tired of it.
posted by saladin at 5:20 AM on August 26, 2022 [3 favorites]
In a large-ish pot, saute diced onion, celery, and bell pepper (green is preferred but any color is great; also def throw in a chopped datil or habanero here too if you want some heat) in butter until soft and just beginning to take on color. Add 2-3 cans of drained, rinsed black eyed peas, and enough water to cover the peas (more if you want extra pot liquor). Add a healthy shake or two of creole seasoning (we prefer Konriko) and a little bit of Better than Bouillon Vegetarian No Chicken Base, and simmer until the rice is done. Before serving and once off heat, stir in a knob of butter if you're feeling like it, and a handful of chopped celery leaves. It's so dang good, I could truly eat it every week and never get tired of it.
posted by saladin at 5:20 AM on August 26, 2022 [3 favorites]
This is roughly our black beans and rice recipe. (Though for god's sake retain the bean and tomato water and use that instead of tap water!) It's quick and easy and chap and makes everyone in the house very happy.
We usually add some protein at the end to make it a main course. (For us that's usually andouille sausage, but really anything with smoky flavors will compliment the beans and rice.)
posted by Ookseer at 5:37 AM on August 26, 2022 [1 favorite]
We usually add some protein at the end to make it a main course. (For us that's usually andouille sausage, but really anything with smoky flavors will compliment the beans and rice.)
posted by Ookseer at 5:37 AM on August 26, 2022 [1 favorite]
I don't eat beans and rice. My son loves it. It's cuban congri.
posted by If only I had a penguin... at 5:47 AM on August 26, 2022
posted by If only I had a penguin... at 5:47 AM on August 26, 2022
(To very generally answer your question, there’s lots of cultural and regional variations to beans a rice. Most often when people say it as its own dish with the rice and beans together.
posted by raccoon409 at 5:50 AM on August 26, 2022 [2 favorites]
posted by raccoon409 at 5:50 AM on August 26, 2022 [2 favorites]
People are sharing a lot of really delicious looking recipes, but it's worth noting that beans and rice can really just be beans and rice. For a long time, one of my zero-effort meals was just putting a cup of rice into the rice cooker, adding water and then dumping a can of kidney or black beans (including liquid) into the rice cooker and setting it to cook. The result isn't going to be as tasty as some of the recipes above, but it's surprisingly tasty and nourishing for something that's just two basic ingredients.
The next level of effort up would be adding some spices (I tend to go heavy on coriander, cumin and garlic powder), adding some diced onions or minced garlic to cook with the rice, and/or adding a layer of grated cheese (preferably something from the cheddar family) after cooking.
For me, the whole point of rice and beans is that it's something I can spend less than five minutes preparing, then walk away and come back 40 minutes later to a perfectly acceptable and reasonable healthy, if not terribly exciting, meal.
posted by firechicago at 5:53 AM on August 26, 2022 [9 favorites]
The next level of effort up would be adding some spices (I tend to go heavy on coriander, cumin and garlic powder), adding some diced onions or minced garlic to cook with the rice, and/or adding a layer of grated cheese (preferably something from the cheddar family) after cooking.
For me, the whole point of rice and beans is that it's something I can spend less than five minutes preparing, then walk away and come back 40 minutes later to a perfectly acceptable and reasonable healthy, if not terribly exciting, meal.
posted by firechicago at 5:53 AM on August 26, 2022 [9 favorites]
Our basic method:
Drain a couple cans of beans (whatever you like - kidney, black, etc.). Dump them in a saucepan with a bit of butter. Add spices. (We usually do chili powder, garlic, & cumin, but sometimes we go for a spice mix like cajun or some other blend from Penzey's.) Sometimes we add other ingredients like frozen corn or canned tomatoes & green chilis. Serve with rice & cheese.
Pizza beans:
We use this recipe, but put in the whole can of tomato paste. Add some spinach or kale if you're feeling like it. Serve with rice or macaroni.
Greek-ish beans:
Drain chickpeas or white beans. Heat in a pan. Add a bag of frozen spinach, some garlic powder, dill if you have it, etc. Mix in crumbled feta cheese before serving.
Cheesy beans & rice:
Cook rice. Add a can of drained beans & a bunch of shredded cheddar or pepper jack. Add some garlic powder & pepper. Stir. Eat when hot.
posted by belladonna at 5:56 AM on August 26, 2022 [1 favorite]
Drain a couple cans of beans (whatever you like - kidney, black, etc.). Dump them in a saucepan with a bit of butter. Add spices. (We usually do chili powder, garlic, & cumin, but sometimes we go for a spice mix like cajun or some other blend from Penzey's.) Sometimes we add other ingredients like frozen corn or canned tomatoes & green chilis. Serve with rice & cheese.
Pizza beans:
We use this recipe, but put in the whole can of tomato paste. Add some spinach or kale if you're feeling like it. Serve with rice or macaroni.
Greek-ish beans:
Drain chickpeas or white beans. Heat in a pan. Add a bag of frozen spinach, some garlic powder, dill if you have it, etc. Mix in crumbled feta cheese before serving.
Cheesy beans & rice:
Cook rice. Add a can of drained beans & a bunch of shredded cheddar or pepper jack. Add some garlic powder & pepper. Stir. Eat when hot.
posted by belladonna at 5:56 AM on August 26, 2022 [1 favorite]
Most often when people say it as its own dish with the rice and beans together
This is undoubtedly true, but I'm one of the exceptions to the rule. My family didn't eat a lot of beans or rice when I was growing up, so to me, beans and rice are the side dishes you get at a certain type of Mexican restaurant. There are innumerable recipes for Mexican rice out there, but honestly, if I'm making it at home, I'll usually just buy a package of the Knoll Rice Sides. Then a can of black beans, dollop of sour cream. It's supposed to be a side dish, but I've eaten it on its own before. It used to be one of my go-to meals for Lent, since I don't like fish. You just increase the portion size. I've made the southern-style red beans and rice before, and an ex-girlfriend had a recipe for Brazilian(?) beans and rice with coconut milk and tomato paste, but when I say beans and rice, I mean the Mexican restaurant beans and rice.
posted by kevinbelt at 6:15 AM on August 26, 2022
This is undoubtedly true, but I'm one of the exceptions to the rule. My family didn't eat a lot of beans or rice when I was growing up, so to me, beans and rice are the side dishes you get at a certain type of Mexican restaurant. There are innumerable recipes for Mexican rice out there, but honestly, if I'm making it at home, I'll usually just buy a package of the Knoll Rice Sides. Then a can of black beans, dollop of sour cream. It's supposed to be a side dish, but I've eaten it on its own before. It used to be one of my go-to meals for Lent, since I don't like fish. You just increase the portion size. I've made the southern-style red beans and rice before, and an ex-girlfriend had a recipe for Brazilian(?) beans and rice with coconut milk and tomato paste, but when I say beans and rice, I mean the Mexican restaurant beans and rice.
posted by kevinbelt at 6:15 AM on August 26, 2022
When I say rice and beans, I mean the contents of a vegetarian burrito (in my case, rice, black beans, salsa verde, some vegetables, and cheese.)
posted by pinochiette at 6:18 AM on August 26, 2022
posted by pinochiette at 6:18 AM on August 26, 2022
When I was a student in the '90s, "beans and rice" was what you ate to survive when you had very little money. This is because big bags of rice and bulk dry beans are a very inexpensive (and non-perishable) source of calories and together provide all the essential amino acids. Cooking dry beans is, of course, more labour-intensive than opening a can; one typically needs to pick over the beans (to remove any small stones or random plant material that may have come along with them) and soak them (soaking overnight in the fridge works well), then drain, add new water, and cook for 1 to 3 hours depending on the type of bean. The rice was cooked separately in a saucepan. Seasoning is whatever you've got. Serve by putting the rice and beans side-by-side or by putting the beans on top of the rice.
posted by heatherlogan at 6:19 AM on August 26, 2022 [2 favorites]
posted by heatherlogan at 6:19 AM on August 26, 2022 [2 favorites]
I didn't grow up eating beans, and now they're the mainstay of my diet. I think "beans and rice" is a bit like "meat and veg." It can mean many, many things.
This Easy Red Beans and Rice is my favorite. I've also tried her more time-intensive Real Louisiana Red Beans, but for some reason, it's never seemed as flavorful.
posted by FencingGal at 6:24 AM on August 26, 2022 [1 favorite]
This Easy Red Beans and Rice is my favorite. I've also tried her more time-intensive Real Louisiana Red Beans, but for some reason, it's never seemed as flavorful.
posted by FencingGal at 6:24 AM on August 26, 2022 [1 favorite]
Rice and beans wasn't a thing in my waspy rural Canadian family growing up, so I really only learned about it when I spent an exchange year in Brazil. There, rice and beans are separate dishes. The rice is only mildly seasoned -- sauteed in garlic and or onions before cooking. The beans can be either pinto beans (red) or black beans and are generally pressure cooked or long stewed with pretty mild spices. In some places, they would be cooked down into a mushier consistency, but most of the time, at least in my very limited experience the individual beans were still recognizable. Brazil also has a number of bean based dishes like feijoada, but most of the time, at home, we just ate rice and beans as the standard sides to whatever else we were eating, the way my family back home ate potato and a veg as standard sides.
Back in Canada and living cheaply at University, I would never do anything as elaborate as cooking rice and beans properly, but I did find that if you made a pot of plain rice and topped it with a can of baked beans and a bunch of cottage cheese, it was a very satisfying dinner.
posted by jacquilynne at 6:40 AM on August 26, 2022 [2 favorites]
Back in Canada and living cheaply at University, I would never do anything as elaborate as cooking rice and beans properly, but I did find that if you made a pot of plain rice and topped it with a can of baked beans and a bunch of cottage cheese, it was a very satisfying dinner.
posted by jacquilynne at 6:40 AM on August 26, 2022 [2 favorites]
Growing up in Houston the canonical beans & rice meal was cajun red beans and rice. Ideally with lots of andouille giving it some extra flavor. Also no Tex-Mex meal is complete without Mexican rice and refried beans (with lots of lard).
These days if I want rice & beans I'm likely to make something Indian, some dal and some basmati rice dolled up with a few spices. Or something West African, jollof rice and some sort of black eyed peas preparation.
heatherlogan is right; rice + beans together have all the amino acids you need. It's just about the cheapest way to get complete nutrition assuming you get some vitamins from somewhere.
posted by Nelson at 7:05 AM on August 26, 2022 [1 favorite]
These days if I want rice & beans I'm likely to make something Indian, some dal and some basmati rice dolled up with a few spices. Or something West African, jollof rice and some sort of black eyed peas preparation.
heatherlogan is right; rice + beans together have all the amino acids you need. It's just about the cheapest way to get complete nutrition assuming you get some vitamins from somewhere.
posted by Nelson at 7:05 AM on August 26, 2022 [1 favorite]
"Beans and rice" could also just be a bean stew or really thick bean soup served over rice.
But one of my go-to's for "bean recipe ideas" is the Rancho Gordo web site, and they do indeed have a number of beans-and-rice recipes:
Black-eyed peas and rice (this specific recipe calls for Carolina Gold rice, an heirloom rice variety, but you would be fine swapping out for regular rice; the choice of Carolina Gold rice is a foodie flex as opposed to being pivotal to the dish)
Moros y Cristianos (Black beans and rice)
Caribbean red beans and rice (This is just one of several different red-beans-and-rice recipes they have)
Polenta with cranberry beans and tomato sauce (This calls for polenta instead of rice, but there is literally nothing that would stop you from swapping the polenta out for rice instead.)
posted by EmpressCallipygos at 7:06 AM on August 26, 2022
But one of my go-to's for "bean recipe ideas" is the Rancho Gordo web site, and they do indeed have a number of beans-and-rice recipes:
Black-eyed peas and rice (this specific recipe calls for Carolina Gold rice, an heirloom rice variety, but you would be fine swapping out for regular rice; the choice of Carolina Gold rice is a foodie flex as opposed to being pivotal to the dish)
Moros y Cristianos (Black beans and rice)
Caribbean red beans and rice (This is just one of several different red-beans-and-rice recipes they have)
Polenta with cranberry beans and tomato sauce (This calls for polenta instead of rice, but there is literally nothing that would stop you from swapping the polenta out for rice instead.)
posted by EmpressCallipygos at 7:06 AM on August 26, 2022
Jamaican/Caribbean rice and peas is the killer combo you're looking for. (The "peas" are kidney beans.) Here's a from-scratch version that pays off for the time invested, an InstaPot version, and a quicker version with canned beans. This isn't the same as the Caribbean red beans and rice above -- this dish has coconut milk which makes it extra luscious.
Seconding/nthing black beans and rice, especially if you make Gallo Pinto with Lizano Salsa. More tips here, especially re using the "black water" . Mujadara (linked above) is also an amazing , and can turn even lentil-haters into gluttons.
posted by maudlin at 7:31 AM on August 26, 2022 [1 favorite]
Seconding/nthing black beans and rice, especially if you make Gallo Pinto with Lizano Salsa. More tips here, especially re using the "black water" . Mujadara (linked above) is also an amazing , and can turn even lentil-haters into gluttons.
posted by maudlin at 7:31 AM on August 26, 2022 [1 favorite]
saladin, in your recipe, is the rice cooked separately, or in the same pot along with the beans? If it's in the same pot, what is the uncooked rice/liquid ratio?
posted by essexjan at 7:42 AM on August 26, 2022
posted by essexjan at 7:42 AM on August 26, 2022
For me growing up in East Texas, it was red beans and rice Louisiana-style, and a friend of mine just recently told me about Camellia brand beans which are absolutely worth ordering online, and you can just use their recipe. And yes, when the recipe calls for "Cajun seasoning" they mean Tony's, Louisiana, or Zatarain's brand Cajun seasoning, though I recommend getting the salt-free version so you can control your salt better.
You can also use those good good beans to make rajma masala.
Swedish pea soup, a Thursday tradition, is eaten with bread, but for me at home I like it served more like dal over rice. Don't skip the stripe of mustard, though.
posted by Lyn Never at 8:37 AM on August 26, 2022 [1 favorite]
You can also use those good good beans to make rajma masala.
Swedish pea soup, a Thursday tradition, is eaten with bread, but for me at home I like it served more like dal over rice. Don't skip the stripe of mustard, though.
posted by Lyn Never at 8:37 AM on August 26, 2022 [1 favorite]
I came late to the beans and rice game, but these are my two favourite recipes:
posted by furtive at 8:41 AM on August 26, 2022
- Instant Pot Rajma Masala is something I make every other week and use for lunches throughout that week. It is just so darn delicious.
- Caribbean Beans and Rice which is my side-dish version of beans and rice for Mexican or Jerk Chicken/Caribbean style food. I keep a half-portioned stash of the creole seasoning to speed things up.
posted by furtive at 8:41 AM on August 26, 2022
"The Best Baked Rice and Beans" from Chef John at Food Wishes. We make a half batch which is enough for 5 adult meals.
The amount I see for oregano is 1/4 teaspoon, which is ridiculous. On our printed version, it says 1 teaspoon, which is more reasonable. Our jar of oregano is old and weak, so sometimes I use more, but last night I substituted basil and thyme we have growing fresh.
Chef John has you struggle with aluminum foil. We use a cast iron Dutch oven with a tight-fitting lid, and our second choice would be Pyrex casserole dish with a glass lid.
posted by SemiSalt at 9:53 AM on August 26, 2022 [2 favorites]
The amount I see for oregano is 1/4 teaspoon, which is ridiculous. On our printed version, it says 1 teaspoon, which is more reasonable. Our jar of oregano is old and weak, so sometimes I use more, but last night I substituted basil and thyme we have growing fresh.
Chef John has you struggle with aluminum foil. We use a cast iron Dutch oven with a tight-fitting lid, and our second choice would be Pyrex casserole dish with a glass lid.
posted by SemiSalt at 9:53 AM on August 26, 2022 [2 favorites]
My partner eats puffed rice cereal with easy DIY roasted chickpeas. Beans and rice! In a bowl, with milk.
posted by aniola at 10:00 AM on August 26, 2022 [2 favorites]
posted by aniola at 10:00 AM on August 26, 2022 [2 favorites]
Super basic but good recipe: Tommy's Rice and Beans. I use a red pepper (not roasted) because that's what I usually have, and add smoked paprika and cumin, and sometimes a tad less vinegar. I like it with cheddar, Mr Corpse likes it on a salad.
posted by The corpse in the library at 10:06 AM on August 26, 2022
posted by The corpse in the library at 10:06 AM on August 26, 2022
So this is what I make when I am in the throes of untreated bipolar depression and just. can't.
In my rice cooker I add one serving of brown rice and use boxed "chickenless" chicken stock or vegetable stock as the cooking liquid. Brown rice needs a little extra liquid to fully soften in a rice cooker, so next I dump in an entire can of Rotel, liquid and all. Next is a healthy pinch of kosher salt. Then I drop in an entire can of drained and rinsed black beans. A healthy dollop of vegan butter (roughly 1.5 tablespoons, if I had to measure) is next. If I'm feeling slightly motivated I might drop in a half tablespoon of chili powder or similar. Set the rice cooker to cook and then walk away. For serving I might drizzle a bit of sriracha or other hot sauce if I'm in the mood for heat and add a dollop of vegan sour cream, but often I will just eat it exactly as it came out of the rice cooker.
Ingredients list:
Brown rice
Chicken/vegetable stock
Kosher salt
1 can Rotel
1 can black beans
Butter or dairy free alternative
Chili powder (optional)
posted by MagnificentVacuum at 11:21 AM on August 26, 2022 [1 favorite]
In my rice cooker I add one serving of brown rice and use boxed "chickenless" chicken stock or vegetable stock as the cooking liquid. Brown rice needs a little extra liquid to fully soften in a rice cooker, so next I dump in an entire can of Rotel, liquid and all. Next is a healthy pinch of kosher salt. Then I drop in an entire can of drained and rinsed black beans. A healthy dollop of vegan butter (roughly 1.5 tablespoons, if I had to measure) is next. If I'm feeling slightly motivated I might drop in a half tablespoon of chili powder or similar. Set the rice cooker to cook and then walk away. For serving I might drizzle a bit of sriracha or other hot sauce if I'm in the mood for heat and add a dollop of vegan sour cream, but often I will just eat it exactly as it came out of the rice cooker.
Ingredients list:
Brown rice
Chicken/vegetable stock
Kosher salt
1 can Rotel
1 can black beans
Butter or dairy free alternative
Chili powder (optional)
posted by MagnificentVacuum at 11:21 AM on August 26, 2022 [1 favorite]
Red Bean Mash (it’s from the now ancient South Beach diet). Recipes abound online with minor tweaks, I recommend having no fewer than 4 garlic cloves per can of beans. (Plus rice)
I’ve done this one since it was first published: https://www.bbcgoodfood.com/recipes/black-bean-chilli
For my taste, 3 tablespoons of vinegar is way too much, so I usually just do one. Lately instead of canned tomatoes, I’ll do 1-3 tablespoons of double tomato paste with 1 cup of beef bouillon, prefer it. Any rice works with it but it would probably be nice with lime and cilantro.
posted by cotton dress sock at 12:38 PM on August 26, 2022
I’ve done this one since it was first published: https://www.bbcgoodfood.com/recipes/black-bean-chilli
For my taste, 3 tablespoons of vinegar is way too much, so I usually just do one. Lately instead of canned tomatoes, I’ll do 1-3 tablespoons of double tomato paste with 1 cup of beef bouillon, prefer it. Any rice works with it but it would probably be nice with lime and cilantro.
posted by cotton dress sock at 12:38 PM on August 26, 2022
I'm Canadian and the foods of my people are heavy on gluten and potatoes, so beans and rice were not a thing I ate until adulthood. I now live in Tennessee with a guy from Louisiana so I associate it with red beans and rice (several recipes above) and also enjoy leftover rice with leftover beans from when we have taco nights, with a little grated cheddar melted on top, though you can skip that.
posted by joannemerriam at 2:14 PM on August 26, 2022
posted by joannemerriam at 2:14 PM on August 26, 2022
There's also canned refried beans schlopped directly into a bowl of minute rice. If you're careful, you can get the entire can's worth of beans to come out in the shape of the can, and it looks like cat food. Eat with a tomato. Good on bike trips.
posted by aniola at 5:56 PM on August 26, 2022 [1 favorite]
posted by aniola at 5:56 PM on August 26, 2022 [1 favorite]
Hi! I've made this recipe dozens of times over the years, and it always comes out delicious. I happen to be making it right now, in fact, and recalled that this question was posted earlier today, and had to run back and share. Easy and fun to make, especially with the step where you toast the rice in the garlicky peppery oil.
Guy Fieri's Coconut Rice and Peas
(I sub black beans for the black eyed peas 100% of the time, and other types of rice can be used as well in place of the basmati)
posted by wats at 7:14 PM on August 26, 2022
Guy Fieri's Coconut Rice and Peas
(I sub black beans for the black eyed peas 100% of the time, and other types of rice can be used as well in place of the basmati)
posted by wats at 7:14 PM on August 26, 2022
My grandma made black beans & rice, which she told me was Cuban. I make it thusly, which is super quick:
3 microwaveable rice pouches, white or brown, cooked according to package directions
1 large onion, chopped
1 pack of John Morrell cubed ham (you could add a second pack if you want it more hammy)
A couple of blubs of leftover cold coffee from the pot
2 cans of black beans, undrained
Chili powder
Cumin
Seasoned salt
For serving: sour cream, shredded cheese, chopped raw onion (all optional)
In a big pot, sautee the onion and ham in the coffee until soft. Stir in both cans of beans with their juice, and cook until hot and bubbly. Add chili powder, cumin and seasoned salt to taste. Turn off the burner and stir in the rice.
This makes a big pot, which is good because it is even better the next day.
posted by Serene Empress Dork at 2:18 AM on August 27, 2022
3 microwaveable rice pouches, white or brown, cooked according to package directions
1 large onion, chopped
1 pack of John Morrell cubed ham (you could add a second pack if you want it more hammy)
A couple of blubs of leftover cold coffee from the pot
2 cans of black beans, undrained
Chili powder
Cumin
Seasoned salt
For serving: sour cream, shredded cheese, chopped raw onion (all optional)
In a big pot, sautee the onion and ham in the coffee until soft. Stir in both cans of beans with their juice, and cook until hot and bubbly. Add chili powder, cumin and seasoned salt to taste. Turn off the burner and stir in the rice.
This makes a big pot, which is good because it is even better the next day.
posted by Serene Empress Dork at 2:18 AM on August 27, 2022
My family swears by this Mexican Tomato Rice & Beans recipe.
posted by kuanes at 7:14 AM on August 27, 2022
posted by kuanes at 7:14 AM on August 27, 2022
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posted by CheeseLouise at 4:24 AM on August 26, 2022 [4 favorites]